1. Preheat oven to 350 degrees; grease 2 large cookie sheets; set aside. 2. In large bowl, stir together flour, baking powder and salt; set flour mixture aside. 3. In large mixing bowl, beat eggs, granulated sugar, oil, vanilla and almond extract with an electric mixer on medium speed until combined. 4. Beat in as much of the flour mixture as you can with the mixer. 5. Using a wooden spoon, stir in remaining flour mixture. 6. Drop dough by teaspoons 1 inch apart onto the prepared cookie sheets. 7. Bake about 10 minutes or until golden. 8. Transfer cookies to a wire rack and let cool. 9. Frost with Almond icing. 10. To make icing, in medium bowl, stir together 1 cup confectioners' sugar, 1/4 t almond extract and enough milk to make a smooth, spreadable icing. 11. If desired, tint icing with food coloring. 12. If desired, sprinkle lightly with colored sugar or multicolored candies. 13. Let icing dry. 14. To store: layer cookies between waxed paper in an airtight container and cover. 15. Store at room temperature for up to 3 days. 16. Or freeze unfrosted cookies for up to 3 months; thaw and frost. ---------------------------------------------------------------------------
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